After being frustrated the other day with my "failure to launch ", I was happy to have the opportunity to bake another pie or 2 last night. We were actually making fresh homemade pasta and meatballs for ourselves and our neighbors. Not being sure if their little one would eat the main dish, I made a couple of doughs so that I could make her a pizza (uh huh, that was the only reason ).

Turns out she was game for the main meal and these room temperature 28 hour fermented Ischia doughs looked like they would go to waste. I put them in the fridge and decided today that a dough was a terribly thing to waste so I refired the oven and made meatball pizza for lunch.

My wife delivered the second pie to the same neighbors in case they were not still full from last night.

Only difference is I used growing fed starter as the preferment. I doubled a small amount until it was growing rapidly on the counter. Made something like 6lbs of dough lol. Basically an American style ciabatta

amyamrap

Two months ago I'd never mixed flour and water. For the past two months I've ate, slept and (what's that third one, I forget) pizza. I've latched on to a formulation that I tweak this way and that just to see what happens. KABF, 24-48 cold. I've modified the kitchen range with stones in an effort to squeeze out the max heat. I dress fairy light.

I've never cottoned to Hawaiian pizza but now, while I'm a Kitchen Aid jockey journeyman, is the time to research, learn, think, and experiment. I had to decide what Hawaiian pizza was. I'm easy: no tomato and two tropical foods.

I may be new to pizza making but I am a master caramelizer. I caramelized 1 LB pineapple in a full reduction of 8 oz pineapple juice. Sweet, thick, much texture.. very pineappley! I was PO-ed I forgot to save some for my ice cream. Mixed with a a few tbs of caramelized sweet onions, a few of soy sauce, 15 drops of smoke and it was the sauce.

Dough was 24 hours cold, 2 hours ~70º, 7 grams extra water, two times IDY.iNce but hard for me to form, as usual. Tried the (coughlameocough) slap from hand to hand but my tyro mistakes put it out of round. Then transfer it to my trusty 12" perf pan.

After drizzling with olive oil and dusting with garlic granules I hailed from above with my new Kirkland pink salt. The first fancy salt I've ever bought. As I told my wife.. now that I've relieved her of the pizza making chore, expense will be of no concern when it comes to equipment or ingredients. The coarse grind added a sparkle, nice. (I worked as a salt miner 1,500 feet under Lake Erie.. it's true.)

The caramelized pineapple sauce was very moist but still had to be spread on. Used about half of what was made. 6 oz fresh mozzarella, 24 Spam medallions, roasted red bell peppers, jalapeno rings, banana pepper rings, sliced scallion bulbs, and black pepper. VG

TY PMF!!

Here is a trailer to a long forgotten caramelization project of mine and pics of Da Kine Pie:

Thanks for the compliment; it's not as hard to make a good looking pie as it is to make a good pie, lol. Of course Spam, it's da kine! My Hapa Haole Pizza will feature kalua pork and The Kapai'i will be topped with ahi.